And you wonder, “She’s going to write about beans on toast?”.
“You betcha!”, says I.
After a Thanksgiving without turkey, I am feeling a wee bit glum. The grey skies and promise of rain and maybe snow doesn’t help much. I call it Transitional Weather and No Turkey Left-overs Melancholy (psych student? you are welcome to use my idea for your thesis), and it will last a day, maybe two, tops.
Whilst I feel sorry for myself, my will to cook has left me, I feel I can gather at least enough muster to open a tin of beans, heat them up, and spoon over hot buttered toast.
It is that easy.
Or is it?
Oh no. Not in this house. I have to choose. Do I pick:
- Deep-browned beans with pork and molasses
- Deep-browned beans with pork and tomato sauce
- Deep-browned beans with tomato sauce, or
- Original beans in tomato sauce.
Then, to add to the mix, do I serve it on:
- Toasted Safeway white sandwich bread
- Toasted Prairie Mills Bread Co Whole Wheat and Honey
And, will a can of pork and molasses go better with whole wheat and honey, and original beans in tomato sauce on white?
IT’S SO COMPLICATED! BEANS! ARE! COMPLICATED!
I toss up my hands in despair. I think a glass of wine, donning my ugliest but most comfortable pajamas, a hug, and a few squares of chocolate is what I really need.